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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I am so not trying to be holier than thou... But I don't think you could learn to make anything easier than gnocchi. Just take one of your your favourite starch (potato, butternut squash, sweet potato), roast or boil it till soft. Mash up. Add some salt, pepper, grated cheese. Add flour until dough forms. Knead until smooth. Roll into snakes. I "fork" mine for ridges before I cut because I can't be bothered to do them one at at a time. Then cut into little chunks. Boil some in salted water, freeze the rest. They're maybe not as pretty as the store bought ones, but ten times as tasty and one squash will make at least 2-3 meals worth of gnocchi. 
It really doesn't take long if you don't feel the need to make the ultra perfect looking.

Or, the Trader Joe ones are pretty good. Don't overlook is the key. [/quote]

OP here. Thanks for your thoughts and recipe. I have a big, honking butternut squash and 3 sweet potatoes sitting on my counter right now. I might just get inspired and try your recipe. Thank you! (And thanks for not scolding me about how I shouldn't be so lazy - blah,blah,blah.  I really appreciated your tone ;)[/quote]

OP, and thanks for getting my tone. I think PP was taking me as preachy, but heck.. Some things are so easy to make as long as you don't get hung up on details. Gnocchi are so easy and tasty as long as you do t need each one to be uniform and perfectly ridged. I felt the same way as you before, until I learned how to make them... And the difference between homemade and store bought was so drastic I thought "heck.. Why am I not making these?". If you can make a few batches at once, it's really worth it.

One butternut will take around 3-4 cups of flour and makes a pretty substantial batch of gnocchi. You can add sage, rosemary, thyme to the recipe. I always go by my mood and what I have on hand. Again there is NOTHING magical about gnocchi, no matter what the shiny packages would have you believe.

You can also add an egg in with the mushed starch, before you add r flour if you want. Some people think it helps bind better. I don't notice a huge difference either way. Sometimes I add it out of sheer superstition.

pp.. I think everything sweet potato or winter squash goes amazing with sage and brown butter, without fail. I'd probably add a grate of Parmesan and a few prigs of rosemary. If folks In Your home need "more", add a few sliced up hot Italian sausage. 
 [/quote]

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